Clean and sanitise all equipment that will come in contact with the brew.
Bring the contents of a 250g Unhopped Malt Extract to the boil in 3 litres of water.
Add approx. ½ of the Vic Secret Hops, turn off flame and steep for 10mins before cooling.
Strain the malt/hop liquid into the Fermenting Vessel (FV).
Add the contents of the Long Play IPA and the remaining Unhopped Malt Extract to the FV (no need
to stir).
Top up with cold tap water to 7.5 litres.
Add 1Litre of Pineapple Juice to bring the total to 8.5L.
Sprinkle the US-05 and Long Play IPA yeast then fit the lid.

Place the FV in a location out of direct sunlight and try to ferment at 18C
Fermentation should take 10 to 14 days.
At about day 10 or once the foam has died down (whichever comes first), add the Citra Hops and the
remaining Vic Secret Hops - we recommend wrapping them in a mesh cleaning cloth, pulled straight
from the wrapper.
A couple of days later, check the specific gravity (SG).
Check the SG again the following day and so on.

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1012.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Bottles kept unrefrigerated will improve with age.
When ready to drink, chill the bottles upright.
Pour into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.5% ABV.